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Cucumber Kimchi

Posted on by perpetual_admin
Dive into the world of Korean flavors with Cucumber Kimchi, a unique and spicy side dish that’s sure to awaken your taste buds. This homemade kimchi features long cucumber slices fermented with a tantalizing blend of garlic, ginger, red pepper flakes, and fish sauce, resulting in a crave-worthy and versatile condiment that can elevate your meals or serve as a delightful snack.

SERVINGS

Varies on Cucumber Quantity

PREP TIME

45 Mins

COOK TIME

24-48 Hours

INGREDIENTS

4-6 Perpetual™ long english cucumbers

4 cloves garlic, minced

1-inch piece of fresh ginger, minced

2 tablespoons red pepper flakes (adjust to taste)

2 tablespoons fish sauce (or soy sauce for a vegetarian version)

1 tablespoon sugar

1 green onion, chopped

1 tablespoon sesame seeds (optional)

Salt for salting cucumbers

RECIPE NOTES

Feel free to customize your Cucumber Kimchi by adding shredded carrots, daikon radish, or other vegetables of your choice.

COOKING TIPS

Cucumber Kimchi can be enjoyed immediately, but its flavors develop and intensify over time, so it’s worth letting it ferment for a day or two.

PRESENTATION

Serve the Cucumber Kimchi in a small dish or as a topping for rice bowls, garnished with sesame seeds and additional chopped green onion for added flavor and visual appeal.

NUTRITIONAL INFO

Per serving:
Calories:                            30
Fat:                                      1g
Protein:                              1g
Carbohydrates:                5g
Fiber:                                  2g
Sugar:                                 2g

DIRECTIONS

  1. Start by preparing the cucumbers. Wash them and cut off the ends. Slice the cucumbers into quarters lengthwise.

 

  1. In a large bowl, generously sprinkle the cucumber slices with salt. Toss to coat them evenly. Allow them to sit for about 30 minutes to draw out excess moisture. Rinse and drain the cucumbers thoroughly after this time.

 

  1. In a separate bowl, combine the minced garlic, minced ginger, red pepper flakes, fish sauce, and sugar to create the kimchi paste. Adjust the red pepper flakes to achieve your desired level of spiciness.

 

  1. Pat the cucumber slices dry with a paper towel.

 

  1. Add the cucumber slices to the kimchi paste, along with the chopped green onion.

 

  1. Gently mix everything together, ensuring that the cucumber slices are well coated with the kimchi paste.

 

  1. Transfer the Cucumber Kimchi into a clean, airtight jar or container.

 

  1. Press down on the cucumbers to remove any air bubbles and to compact them in the container.

 

  1. Seal the container and let it ferment at room temperature for 24-48 hours, depending on your preferred level of fermentation. Burp the container occasionally to release excess gas.

 

  1. Once fermented to your liking, store the Cucumber Kimchi in the refrigerator to slow down the fermentation process.
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Cucumber and Smoked Salmon Rolls

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Impress your guests with Cucumber and Smoked Salmon Rolls, an elegant appetizer that’s as beautiful as it is delicious. Thin slices of cucumber are delicately rolled around velvety smoked salmon, creamy cream cheese, and fragrant fresh dill, creating a stunning and flavorful bite-sized treat.

SERVINGS

12 Rolls

PREP TIME

20 Mins

COOK TIME

0 Mins

INGREDIENTS

2 large Perpetual™ long english cucumbers

4 oz smoked salmon

4 oz cream cheese, softened

Fresh dill sprigs

Toothpicks for securing rolls

RECIPE NOTES

Get creative with your fillings by adding capers, thinly sliced red onion, or a sprinkle of black pepper or salt.

COOKING TIPS

You can also add a squeeze of fresh lemon juice for a zesty twist and ginger, wasabi, and soy to taste.

PRESENTATION

Present the Cucumber and Smoked Salmon Rolls on a stylish serving platter, garnished with dill sprigs for an elegant and inviting display.

NUTRITIONAL INFO

Per serving:
Calories:                            110
Fat:                                      8g
Protein:                              5g
Carbohydrates:                3g
Fiber:                                  1g

DIRECTIONS

  1. Start by preparing the cucumbers. Wash them thoroughly and trim off the ends. Using a vegetable peeler or a mandoline slicer, thinly slice the cucumbers lengthwise into long strips.

 

  1. Lay out the cucumber slices on a clean surface.

 

  1. Spread a thin layer of softened cream cheese on each cucumber slice.

 

  1. Place a slice of smoked salmon on top of the cream cheese.

 

  1. Add a sprig of fresh dill on top of the salmon.

 

  1. Carefully roll up each cucumber slice, securing it with a toothpick to keep the roll in place.

 

  1. Repeat this process until all cucumber and smoked salmon slices are used.

 

  1. Arrange the Cucumber and Smoked Salmon Rolls on a serving platter.

 

  1. Garnish with extra dill sprigs for a touch of freshness.
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Bell Pepper Tacos

Posted on by perpetual_admin
Bell Pepper Tacos elevate the classic taco experience to new heights. These delectable creations are brimming with succulent strips of steak, vibrant bell pepper slices, and an array of your favorite toppings. Indulge in this mouthwatering and nutritious meal crafted in the timeless, traditional taco style that’s sure to tantalize your taste buds.

SERVINGS

4

PREP TIME

20 Mins

COOK TIME

20 Mins

INGREDIENTS

1 pound flank steak, sliced

1 large Perpetual™ bell pepper (assorted colors), sliced

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

8 standard soft flour tortillas or gluten-free tortillas

Suggested toppings: Salsa, shredded cheese, sour cream, sliced avocado, and fresh cilantro

RECIPE NOTES

These tacos are versatile and can be tailored to your taste preferences. Enjoy them in the traditional taco style with soft tortillas.

COOKING TIPS

Customize your tacos with your preferred toppings, whether it’s guacamole, jalapeño slices, or a squeeze of lime for added zest.

PRESENTATION

Serve the Bell Pepper Tacos on a platter or individual plates, showcasing their traditional taco style and garnish with fresh cilantro leaves for an extra burst of flavor.

NUTRITIONAL INFO

Per serving:
Calories:                          350
Fat:                                    25g
Protein:                            30g
Carbohydrates:               25g
Fiber:                                   4g
Sugar:                                   3g

DIRECTIONS

  1. In a mixing bowl, combine the sliced flank steak with olive oil, chili powder, cumin, salt, and pepper. Toss to coat the steak evenly with the seasonings.
  1. Heat a skillet or grill pan over medium-high heat. Add the seasoned steak strips and cook for 3-4 minutes per side or until they reach your desired level of doneness. Remove from heat and set aside.
  1. Warm the soft flour tortillas or gluten-free tortillas in a dry skillet or microwave them according to the package instructions.
  1. Assemble the tacos by placing a portion of the cooked steak strips on each tortilla. Top with bell pepper slices and your choice of toppings, such as salsa, shredded cheese, sour cream, sliced avocado, and fresh cilantro.
  1. Fold the tortillas in half to encase the fillings, and serve the Bell Pepper Tacos hot.
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